abstract：:Little is known of the microbiology of processed insect products. The present survey analysed a total of n=38 samples of deep-fried and spiced (Acheta domesticus, Locusta migratoria, and Omphisa fuscidentalis), cooked in soy sauce ("tsukudani"; Oxya yezoensis, Vespula flaviceps, and Bombyx mori), dried (A. domesticus,...

journal_title：International journal of food microbiology

authors： Grabowski NT,Klein G

更新日期：2017-02-21 00:00:00

abstract：:The use of selected probiotics, prebiotics and/or synbiotics, constitute an interesting dietary strategy for intestinal microbiota modulation in case of dysbiosis. Species of the genus Bifidobacterium are among the most currently used probiotics for human consumption since they have shown beneficial effects in the pre...

journal_title：International journal of food microbiology

authors： Valdés-Varela L,Ruas-Madiedo P,Gueimonde M

更新日期：2017-02-02 00:00:00

abstract：:The present study evaluated the physico-chemical and microbiological features of Ventricina, considering for the first time the presence of different compartments deriving from the technology of production. In fact meat pieces (pork muscle and fat cut into cubes of about 10-20cm3), mixed with other ingredients and the...

journal_title：International journal of food microbiology

authors： Tremonte P,Sorrentino E,Pannella G,Tipaldi L,Sturchio M,Masucci A,Maiuro L,Coppola R,Succi M

更新日期：2017-02-02 00:00:00

abstract：:The antimicrobial activity of essential oils (EOs), organic acid (OA) salts and natamycin, a natural antifungal produced during fermentation by the bacterium Streptomyces natalensis, was assessed against four pathogens (Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium and Aspergillus niger). Th...

journal_title：International journal of food microbiology

authors： Ben-Fadhel Y,Saltaji S,Khlifi MA,Salmieri S,Dang Vu K,Lacroix M

更新日期：2017-01-16 00:00:00

abstract：:The cinnamon flounder Pseudorhombus cinnamoneus is a frequently consumed marine fish in China. However, the occurrence of ascaridoid larvae in P. cinnamoneus remains unclear. In the present study, a total of 85 P. cinnamoneus caught from the Yellow Sea (off Shidao, 36°52'57″N, 122°26'42″E) in 2011, which is located be...

journal_title：International journal of food microbiology

authors： Li L,Zhao JY,Chen HX,Ju HD,An M,Xu Z,Zhang LP

更新日期：2017-01-16 00:00:00

abstract：:Tropical shrimp is of considerable economic importance in the world but is highly perishable due to microbial and chemical degradation. Biopreservation is a food preservation technology based on the addition of "positive" bacteria able to kill or prevent the growth of undesirable microorganisms. Two strains of lactic ...

journal_title：International journal of food microbiology

authors： Saraoui T,Cornet J,Guillouet E,Pilet MF,Chevalier F,Joffraud JJ,Leroi F

更新日期：2017-01-16 00:00:00

abstract：:This study investigated the frequency of Salmonella serovars on pig carcasses at various processing steps in two commercial pork processing plants in Alberta, Canada and characterized phenotypic and genotypic antimicrobial resistance (AMR) and PFGE patterns of the Salmonella isolates. Over a one year period, 1000 swab...

journal_title：International journal of food microbiology

authors： Sanchez-Maldonado AF,Aslam M,Service C,Narváez-Bravo C,Avery BP,Johnson R,Jones TH

更新日期：2017-01-16 00:00:00

abstract：:The aim of the study was to develop and test the applicability of predictive models for shelf-life estimation of ready-to-eat (RTE) fresh cut salads in realistic distribution temperature conditions in the food supply chain. A systematic kinetic study of quality loss of RTE mixed salad (lollo rosso lettuce-40%, lollo v...

journal_title：International journal of food microbiology

authors： Tsironi T,Dermesonlouoglou E,Giannoglou M,Gogou E,Katsaros G,Taoukis P

更新日期：2017-01-02 00:00:00

abstract：:Consumers' demand for ready-to-eat (RTE) turkey meat is attributed to its convenience and healthy properties. However, as cooked meat product it is subjected to post-process contamination, thus allowing presence and growth of microbial pathogens, such as Salmonella spp.. The aim of this study was to include a natural ...

journal_title：International journal of food microbiology

authors： Possas A,Posada-Izquierdo GD,Pérez-Rodríguez F,Valero A,García-Gimeno RM,Duarte MC

更新日期：2017-01-02 00:00:00

abstract：:Efficient modelling of the microbial growth rate can be performed by combining the effects of individual conditions in a multiplicative way, known as the gamma concept. However, several studies have illustrated that interactions between different effects should be taken into account at stressing environmental conditio...

journal_title：International journal of food microbiology

authors： Akkermans S,Noriega Fernandez E,Logist F,Van Impe JF

更新日期：2017-01-02 00:00:00

abstract：:Lactic acid bacteria (LAB) are responsible for spoiling vacuum-packed meat products, such as ham. Since the temperature is the main factor affecting the microbial dynamic, the use of mathematical models describing the microbial behavior into a non-isothermal environment can be very useful for predicting food shelf lif...

journal_title：International journal of food microbiology

authors： Silva NB,Longhi DA,Martins WF,Laurindo JB,Aragão GM,Carciofi BA

更新日期：2017-01-02 00:00:00

abstract：:Three obligately heterofermentative lactic acid bacteria (LAB) strains (Lactobacillus sanfranciscensis PON100336, Leuconostoc citreum PON10079 and Weissella cibaria PON10030) were used in this study as a multi-species starter culture for sourdough production. The starter inoculum was prepared and propagated in sterile...

journal_title：International journal of food microbiology

authors： Alfonzo A,Urso V,Corona O,Francesca N,Amato G,Settanni L,Di Miceli G

更新日期：2016-12-19 00:00:00

abstract：:Fructo-oligosaccharides containing a sucrose unit are reported as carbon sources necessary for trichothecene production by Fusarium graminearum. Here we demonstrate that trichothecene production is induced when at least 100μM sucrose is added to a culture medium containing 333mM glucose in a 24-well plate. When glucos...

journal_title：International journal of food microbiology

authors： Nakajima Y,Maeda K,Jin Q,Takahashi-Ando N,Kanamaru K,Kobayashi T,Kimura M

更新日期：2016-12-05 00:00:00

abstract：:Exopolysaccharide (EPS)-producing bacteria are of growing interest in industrial processes, mainly concerning food. Lactic acid bacteria are widely appreciated for their GRAS (generally recognized as safe) status and their ascertained or putative probiotic features. Detailed investigation on what happens at metabolic ...

journal_title：International journal of food microbiology

authors： Vera Pingitore E,Pessione A,Fontana C,Mazzoli R,Pessione E

更新日期：2016-12-05 00:00:00

abstract：:During the past six years, new species of the genus Listeria have been isolated from foods and other environmental niches worldwide. The Standard method EN ISO 11290-1 that is currently under revision will include in its scope all Listeria species in addition to L. monocytogenes. The objective of this project was to e...

journal_title：International journal of food microbiology

authors： Barre L,Angelidis AS,Boussaid D,Brasseur ED,Manso E,Gnanou Besse N

更新日期：2016-12-05 00:00:00

abstract：:Toxoplasmosis is a major public health issue, due to the presence of Toxoplasma gondii, mainly in pork. The aim of this study was to determine the occurrence of T. gondii in pigs and wild boars bred in different production systems in the Czech Republic using ELISA and qPCR methods. Our results show that T. gondii infe...

journal_title：International journal of food microbiology

authors： Slany M,Reslova N,Babak V,Lorencova A

更新日期：2016-12-05 00:00:00

abstract：:Antimicrobial resistance is a relevant theme with respect to both antibacterial and antifungal compounds. In this study we address the possible development of tolerance against the antifungal food preservative natamycin. A selection of 20 fungal species, originating from a medical as well as a food product context, wa...

journal_title：International journal of food microbiology

authors： Streekstra H,Verkennis AE,Jacobs R,Dekker A,Stark J,Dijksterhuis J

更新日期：2016-12-05 00:00:00

abstract：:This study evaluated the ability of the essential oil from Mentha arvensis L. (MAEO) and M. piperita L. (MPEO) to induce ≥5-log reductions in counts (CFU/mL) of E. coli, L. monocytogenes, and Salmonella enterica serovar Enteritidis in Brain-Heart Infusion broth (BHIB) and cashew, guava, mango, and pineapple juices dur...

journal_title：International journal of food microbiology

authors： de Sousa Guedes JP,da Costa Medeiros JA,de Souza E Silva RS,de Sousa JM,da Conceição ML,de Souza EL

更新日期：2016-12-05 00:00:00

abstract：:Fresh produce is frequently contaminated by microorganisms, which may lead to spoilage or even pose a threat to human health. In particular sprouts are considered to be among the most risky foods sold at retail since they are grown in an environment practically ideal for growth of bacteria and usually consumed raw. Be...

journal_title：International journal of food microbiology

authors： Butscher D,Van Loon H,Waskow A,Rudolf von Rohr P,Schuppler M

更新日期：2016-12-05 00:00:00

abstract：:During bread-making processes, yeast cells are exposed to baking-associated stresses such as freeze-thaw, air-drying, and high-sucrose concentrations. Previously, we reported that self-cloning diploid baker's yeast strains that accumulate proline retained higher-level fermentation abilities in both frozen and sweet do...

journal_title：International journal of food microbiology

authors： Tsolmonbaatar A,Hashida K,Sugimoto Y,Watanabe D,Furukawa S,Takagi H

更新日期：2016-12-05 00:00:00

abstract：:The aim of this study was to characterize a collection of 44 Shiga toxin-producing (STEC) and enteropathogenic Escherichia coli (EPEC) isolated from goat milk and goat farm environment. Of the 19 STEC isolates, five (26.3%) carried the stx1 gene, four (21.1%) the stx2 gene and 10 (52.6%) presented both stx genes. Six ...

journal_title：International journal of food microbiology

authors： Álvarez-Suárez ME,Otero A,García-López ML,Dahbi G,Blanco M,Mora A,Blanco J,Santos JA

更新日期：2016-11-07 00:00:00

abstract：:The objective of this study was to develop a predictive model for the inactivation of Salmonella spp. in ground beef jerky as a function of temperature (T), pH, potassium sorbate (PS), and final water activity (aw). Following a central composite design, ground beef was combined with PS (0 to 0.3%, w/w), pH adjusted fr...

journal_title：International journal of food microbiology

authors： Juneja VK,Valenzuela-Melendres M,Heperkan D,Bautista D,Anderson D,Hwang CA,Peña-Ramos A,Camou JP,Torrentera-Olivera N

更新日期：2016-11-07 00:00:00

abstract：:This study uses an "omics" approach to evaluate the bacterial biodiversity changes during fermentation process of natural green cracked Aloreña de Málaga table olives, from raw material to fermented fruit. For this purpose, two industries separated by almost 20km in Guadalhorce Valley (Málaga, Spain) were analysed for...

journal_title：International journal of food microbiology

authors： Medina E,Ruiz-Bellido MA,Romero-Gil V,Rodríguez-Gómez F,Montes-Borrego M,Landa BB,Arroyo-López FN

更新日期：2016-11-07 00:00:00

abstract：:This work shows that the combination of two-dimensional (2D) and three-dimensional (3D) analyses of images acquired by confocal laser scanning microscopy facilitates the quantitative spatiotemporal characterization of architectures formed by Listeria monocytogenes biofilms. In particular, the analysis of structural fe...

journal_title：International journal of food microbiology

authors： Mosquera-Fernández M,Sanchez-Vizuete P,Briandet R,Cabo ML,Balsa-Canto E

更新日期：2016-11-07 00:00:00

abstract：:In this study, the relationship between the dynamics of the growth and lysis of lactic acid bacteria in Grana Padano cheese and the formation of the volatile flavor compounds during cheese ripening was investigated. The microbial dynamics of Grana Padano cheeses that were produced in two different dairies were followe...

journal_title：International journal of food microbiology

authors： Lazzi C,Povolo M,Locci F,Bernini V,Neviani E,Gatti M

更新日期：2016-09-16 00:00:00

abstract：:The reduction of NaCl in food is a public health priority; high NaCl intakes have been associated with serious health problems. However, it is reported that reducing the NaCl content of cheeses may lead to an increase in the content of biogenic amines (BAs). The present work examines the effect of NaCl on the accumula...

journal_title：International journal of food microbiology

authors： Del Rio B,Redruello B,Ladero V,Fernandez M,Martin MC,Alvarez MA

更新日期：2016-09-02 00:00:00

abstract：:The objectives of this study were to compare the effect of different Stevia-based sugar substitutes (S1-S3), sucrose alone and a mixture of sucrose+S1 on: (a) humectant properties, (b) relative colonisation rates of sponge cake slices at 0.90 aw by strains of Aspergillus flavus, Eurotium amstelodami, Fusarium graminea...

journal_title：International journal of food microbiology

authors： Rodríguez A,Magan N,Medina A

更新日期：2016-08-16 00:00:00

abstract：:The present study was performed to identify prevailing Fusarium species and the environmental factors affecting their frequencies and the contamination of grain with major mycotoxins in Jiangsu province. The precipitation levels were 184.2mm, 156.4mm, and 245.8mm in the years 2013-2015, respectively, and the temperatu...

journal_title：International journal of food microbiology

authors： Dong F,Qiu J,Xu J,Yu M,Wang S,Sun Y,Zhang G,Shi J

更新日期：2016-08-02 00:00:00

abstract：:Norovirus (NoV) detection in food and water is mainly carried out by quantitative RT-PCR (RT-qPCR). The inability to differentiate between infectious and inactivated viruses and the resulting overestimation of viral targets is considered a major disadvantage of RT-qPCR. Initially, conventional photoactivatable dyes (i...

journal_title：International journal of food microbiology

authors： Randazzo W,López-Gálvez F,Allende A,Aznar R,Sánchez G

更新日期：2016-07-16 00:00:00

abstract：:The use of phenolic compounds derived from agricultural by-products could be considered as an eco-friendly strategy for food preservation. In this study a purified phenol extract from olive vegetation water (PEOVW) was explored as a potential bioactive ingredient for meat products using Italian fresh sausage as food m...

journal_title：International journal of food microbiology

authors： Fasolato L,Carraro L,Facco P,Cardazzo B,Balzan S,Taticchi A,Andreani NA,Montemurro F,Martino ME,Di Lecce G,Toschi TG,Novelli E

更新日期：2016-07-02 00:00:00

abstract：:Campylobacter jejuni is the leading cause of bacterial gastroenteritis and chicken is considered a major reservoir and source of human campylobacteriosis. In this study, we investigated temporally related Finnish human (n=95), chicken (n=83) and swimming water (n=20) C. jejuni isolates collected during the seasonal pe...

journal_title：International journal of food microbiology

authors： Kovanen S,Kivistö R,Llarena AK,Zhang J,Kärkkäinen UM,Tuuminen T,Uksila J,Hakkinen M,Rossi M,Hänninen ML

更新日期：2016-06-02 00:00:00

abstract：:Bifidobacterium breve is a noted inhabitant and one of the first colonizers of the human gastro intestinal tract (GIT). The ability of this bacterium to persist in the GIT is reflected by the abundance of carbohydrate-active enzymes that are encoded by its genome. One such family of enzymes is represented by the α-glu...

journal_title：International journal of food microbiology

authors： Kelly ED,Bottacini F,O'Callaghan J,Motherway MO,O'Connell KJ,Stanton C,van Sinderen D

更新日期：2016-05-02 00:00:00

abstract：:Unfiltered vinegar samples collected from three oxidation cycles of the submerged industrial production of each, red wine and organic apple cider vinegars, were sampled in a Slovene vinegar producing company. The samples were systematically collected from the beginning to the end of an oxidation cycle and used for cul...

journal_title：International journal of food microbiology

authors： Trček J,Mahnič A,Rupnik M

更新日期：2016-04-16 00:00:00

abstract：:Pectinase enzymes have shown a considerable influence in both, sensitive and technological properties of wines. They can help to improve clarification process, releasing more color and flavor compounds entrapped in grape skin, facilitating the liberation of phenolic compounds. This work aims to find yeasts that, becau...

journal_title：International journal of food microbiology

authors： Belda I,Conchillo LB,Ruiz J,Navascués E,Marquina D,Santos A

更新日期：2016-04-16 00:00:00

abstract：:The aim of the current study was to improve the antifungal activity of eight lactic acid bacterial (LAB) strains by the addition of phenylpyruvic acid (PPA), a precursor of the antifungal compound phenyllactic acid (PLA), to a defined growth medium (DM). The effect of PPA addition on the LABs antifungal activity relat...

journal_title：International journal of food microbiology

authors： Valerio F,Di Biase M,Lattanzio VM,Lavermicocca P

更新日期：2016-04-02 00:00:00

abstract：:Aspergillus niger "aggregate" is an informal taxonomic rank that represents a group of species from the section Nigri. Among A. niger "aggregate" species Aspergillus niger sensu stricto and its cryptic species Aspergillus welwitschiae (=Aspergillus awamori sensu Perrone) are proven as ochratoxin A and fumonisin B2 pro...

journal_title：International journal of food microbiology

authors： Massi FP,Sartori D,de Souza Ferranti L,Iamanaka BT,Taniwaki MH,Vieira MLC,Fungaro MHP

更新日期：2016-03-16 00:00:00

abstract：:The objectives of this study were to investigate prevalence and pathogenic potential of Escherichia coli contaminating raw milk and its products in Egypt. Out of 187 dairy products including 72 raw milk samples, 55 Karish cheese and 60 Ras cheese, 222 E. coli isolates including 111, 89 and 22 were obtained from 55 raw...

journal_title：International journal of food microbiology

authors： Ombarak RA,Hinenoya A,Awasthi SP,Iguchi A,Shima A,Elbagory AM,Yamasaki S

更新日期：2016-03-16 00:00:00

abstract：:Soy-daddawa, a fermented soybean (Glycine max (L.) Merr.) condiment, plays a significant role in the culinary practice of West Africa. It is essential to understand the microbial community of soy-daddawa for a successful starter culture application. This study investigated the microbial community structure of soy-dadd...

journal_title：International journal of food microbiology

authors： Ezeokoli OT,Gupta AK,Mienie C,Popoola TO,Bezuidenhout CC

更新日期：2016-03-02 00:00:00

abstract：:The foodborne pathogen Listeria monocytogenes, responsible for listeriosis a rare but severe infection disease, can survive in the food processing environment for month or even years. So-called persistent L. monocytogenes strains greatly increase the risk of (re)contamination of food products, and are therefore a grea...

journal_title：International journal of food microbiology

authors： Rychli K,Grunert T,Ciolacu L,Zaiser A,Razzazi-Fazeli E,Schmitz-Esser S,Ehling-Schulz M,Wagner M

更新日期：2016-02-02 00:00:00

abstract：:Surface-enhanced Raman spectroscopy (SERS) has been used in a variety of biological applications due to its high sensitivity and specificity. Here, we report a SERS-based aptasensor approach for quantitative detection of pathogenic bacteria. A SERS substrate bearing Au@Ag core/shell nanoparticles (NPs) is functionaliz...

journal_title：International journal of food microbiology

authors： Duan N,Chang B,Zhang H,Wang Z,Wu S

更新日期：2016-02-02 00:00:00